The effect of wrapping veal carcasses in viscose foil on some carcass and meat quality traits

  • Silvester Žgur
  • Marko Čepon
Kulcsszavak: calves, chilling, meat quality

Absztrakt

Fifty veal calves were used to study the effect of wrapping carcasses in viscose foil on carcass and meat quality traits. Half of them were wrapped in viscose foil before they were exposed to chilling, and half of them served as a control. Veal calves were around 4 months old at slaughter and reached on average 84 kg warm carcass weight. After 24 hours of conventional chilling wrapped veal calves had for 0.45 kg or 0.5% lower (P<001) chilling loos and 0.1 lower (P<0.001) pH value in longissimus dorsi muscle. Wrapping had no significant (P>0.05) effect on meat colour of flenk muscle.

Megjelent
2010-02-15
Hogyan kell idézni
Žgur, S., & Čepon, M. (2010). The effect of wrapping veal carcasses in viscose foil on some carcass and meat quality traits. Acta Agraria Kaposváriensis, 14(2), 129-132. Elérés forrás http://journal.ke.hu/index.php/aak/article/view/1985
Rovat
Section 3 Cattle Breeding